Nose
Notes of citrus and vibrant on the palate
Winemaking
Through a gentle vacuum process, alcohol is extracted from a wine made from selected grapes. In a state-of-the-art technique, the air pressure is reduced in a cauldron allowing alcohol to evaporate at only 25-30 °C (77-86 °F).
The low thermal stress ensures that the character, taste and fine aromas of the original wine are preserved and the remaining alcohol content is less than 0.25 % vol.
Food Pairing
Pure, with all foods, or mixed as a cocktail
